Mexican Pasta With Chicken (7 Points)

“This is my version of a similar recipe...I made so many changes I finally decided I needed to write it out so I could remember what to do! I ran it through the Weight Watchers Recipe Builder and it came to 7 points per serving. I like to season and tenderize the chicken before cooking...I season the chicken breast with a little salt and chili powder. Then I put the chicken between 2 pieces of wax paper, and pound it with the dull edge of my butcher knife.”
READY IN:
45mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chicken broth, garlic, cumin, and chili powder in saucepan.
  2. Add chicken and bring to a boil over medium-high heat. Cover and simmer over low heat 10 minutes, or until chicken is cooked through. Remove the chicken and set aside to cool slightly.
  3. In a large skillet, heat the oil over medium-high heat. Add the spaghetti and cook until lightly brown, stirring frequently.
  4. Add the broth mixture, tomatoes, green onions, bell pepper, jalapeno, green chilis, and salt. Bring to a boil, then cover and simmer over low heat until the pasta is done, usually 10 - 12 minutes, stirring occasionally.
  5. Shred the chicken while pasta is cooking.
  6. When pasta is done, add the shredded chicken. ENJOY!

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